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The Creation of a Gluten-free Sourdough

Celiac is a serious disease. It can cause considerable damage to
the small intestine, increase infertility, cause neurological damage,
and be fatal. Currently, the only known treatment is a rigorous and
strict gluten-free diet. A bread crumb-size piece of gluten is enough
to cause damage to the small intestine. Therefore cross-contamination
is an ongoing cause of concern for individuals with celiac disease
(CD).

A study
published in the American Society of Microbiology, suggests that
eliminating the toxicity of wheat flour through an extended
fermentation process can make sourdough bread gluten-free. Millions
of Americans with CD would be able to eat what was once forbidden.
The fermentation process used a new mixture of selected sourdough
lactobacilli and fungal proteases. The process resulted in the
sourdough having a residual gluten concentration of 12 ppm. This is
considered a gluten-free product by the FDA. Of the 12 celiac disease
patients who participated in the study, none demonstrated
immunoreactivity to the sourdough bread. The bread making was
standardized in order to demonstrate that wheat flour detoxified in
this way is suitable. According to the study, “food processing by
selected sourdough lactobacilli and fungal proteases may be
considered an efficient approach to eliminate gluten toxicity.”

This is great news for individuals with CD or a gluten
intolerance. Although the control group was small and additional
research is required, this is a promising sign that sweet sourdough
bread and other wheat containing foods may become a welcomed
addition to a gluten-free diet. In the meantime, Kay's Naturals
provides excellent, nutrient-rich, and gluten-free snacks and
cereals. To find more about our products visit us at kaysnaturals.com